SLOW COOKER NEW ENGLAND CLAM CHOWDER | BAKED BY RACHEL
Classic New England clam chowder made even easier in the slow cooker. A comforting meal the entire family will love!
Provided by Rachel
Categories Soup
Prep Time 15 minutes
Cook Time 300 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Prepare onion, celery and garlic. Heat olive oil in a large skillet. Add vegetables, cooking over medium heat until onion is translucent. Add garlic and, thyme and optional red pepper flakes, cooking for an additional 1-2 minutes or until fragrant. Transfer to the bowl of a 6 quart slow cooker.
- Peel and chop potatoes into small bite sized pieces. Add to the slow cooker along with clams, juice and seasonings. Stir to combine. Cover and begin cooking on high for 5 hours or low for 10.
- Meanwhile, cook bacon in a large skillet over medium heat. Remove 1/2 Tb bacon grease, transfering to the slow cooker, if desired. Chop bacon, reserving a small portion for topping chowder later. Toss remaining larger portion of chopped bacon to the slow cooker. Return lid and continue to cook.
- When 30 minutes remain in the cook time, add flour to half & half, whisking well until smooth. Add to the slow cooker, stirring wel lto combine. Replace lid and continue to cook until thickened.
- Divide among bowls serving warm and sprinkling with bacon.
CLAM CHOWDER – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 - 6 servings
Number Of Ingredients 12
Steps:
- Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
- Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
- Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
- Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
- Add garlic, salt and pepper and cook for 1-2 minutes more.
- Add clam juice and potatoes and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
- Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
- Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
- Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
- Garnish with snipped chives
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